Coconut Curry with Chickpeas and Spinach

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 can chickpeas, drained and rinsed
• 1 can coconut milk
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 teaspoon salt
• 4 cups fresh spinach
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup roasted cashews, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and sauté until softened, about 5 minutes.
2. Add the garlic and cook for another 30 seconds.
3. Add the chickpeas, coconut milk, curry powder, cumin, coriander, turmeric, cayenne pepper and salt to the skillet. Stir well to combine.
4. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
5. Add the spinach to the skillet and stir until wilted, about 2-3 minutes.
6. Garnish with cilantro and cashews and serve hot.